Theory Of Cookery
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Theory Of Cookery
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Author : Krishna Arora
language : en
Publisher: Frank Brothers
Release Date : 2008
Theory Of Cookery written by Krishna Arora and has been published by Frank Brothers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
Theory Of Cookery
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Author :
language : en
Publisher:
Release Date : 1977
Theory Of Cookery written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Cookery categories.
Cookery For The Hospitality Industry
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Author : Graham Dodgshun
language : en
Publisher: Cambridge University Press
Release Date : 2011-08-26
Cookery For The Hospitality Industry written by Graham Dodgshun and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-26 with Reference categories.
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.
Fundamentals Of Culinary Art Theory And Practice Of Cooking
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Author : Negi Jagmohan
language : en
Publisher: S. Chand Publishing
Release Date : 2013-12
Fundamentals Of Culinary Art Theory And Practice Of Cooking written by Negi Jagmohan and has been published by S. Chand Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12 with Business & Economics categories.
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Theory Of Cookery Book Of Recipes
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Author : Krishna Arora
language : en
Publisher: Frank Brothers
Release Date :
Theory Of Cookery Book Of Recipes written by Krishna Arora and has been published by Frank Brothers this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Simply Cooking
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Author : Anand Mittal
language : en
Publisher: Anand Mittal
Release Date : 2015-02-16
Simply Cooking written by Anand Mittal and has been published by Anand Mittal this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-16 with categories.
Introduction of Simply Cooking- Theory and Principles and published articles written by the author- Anand Mittal
Modern Batch Cookery
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-08
Modern Batch Cookery written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-08 with Cooking categories.
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.